Natural waxes may open another door to replacing trans fats without increasing saturated fats. A study published online in March by the Journal of Food Science described how US Department of Agriculture researchers worked with organogels — liquid vegetable oils structured with natural waxes — to replace margarine in cookie formulations.
Materials tested were natural waxes from sunflower, rice bran, candelilla and beeswax in preparations of olive, soybean and flaxseed oils. Choice of wax and oil significantly affected firmness and melting behavior. Several organogels produced properties in cookies similar to those made with commercial margarines.